All the wines used in these recipes are available at Carlos Creek Winery. All the merriment is produced at the Winery with local chefs. At these occasions the wine, sumptuous food, and fun flows for all who attend. Enjoy these fine recipes from our "Cooking with Wine" seminars and look for many more. Thank you for all of your support. Contact the winery at 320-846-5443 for details on the next "Cooking with Wine" seminar.

Bacon Wrapped Scallops

Ingredients:
Carlos Creek Winery Maple Rum Syrup
Carlos Creek Winery Chardonnay or Riesling
Raw Scallops
Thin Sliced Bacon

Instructions:
• Wrap scallops with bacon and secure with toothpicks.
• Preheat a large sauté pan on high and add the Wrapped Scallops and continue turning constantly until the bacon turns brown.
• Add a splash or two of white Carlos Creek Winery Wine and continue turning the Scallops.
• Add a generous splash of Maple Rum Syrup and continue cooking until Scallops are golden brown (about 2 to 3 more minutes).
• Serve on a warm Platter.

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Pasta with Chardonnay, Shrimp & Scallops

Instructions:
• In a hot pan sauté the garlic, shallots, mushrooms, shrimp and scallops with a pinch of kosher salt.
• Deglaze the pan with white wine and bring to a boil.
• Add the cream, sundried tomatoes and seasoning mix.
• Reduce to thicken then toss with the fresh boiled pasta and top with green onions.

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Steak with Shallots and Red Wine

Instructions:
• Season the meat with the oregano, basil and seasoning salt.
• In a hot pan, add the olive oil and sauté the steak until golden brown.
• Then turn over and add the shallots and garlic.
• Deglaze the pan with the red wine and bring to a boil.
• Add the beef stock and reduce.
• Remove the steak and continue to reduce then add the butter while stirring continuously.
• Pour over the steak.

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Champagne Cake

Instructions:
• Pre heat oven to 350°.
• Combine the flour and baking soda.
• Separate the egg whites from the yolks.
• Whip the whites to a soft peak. Cream the yolks with the butter, sugar and maple syrup.
• Add the milk, sparkling wine, and flour mixture then mix well.
• Fold in the egg whites then pour into a oiled and floured spring pan.
• Let stand for 10 minutes then bake for about 45 minutes.

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Three Cheese Fondue

Instructions:
• Melt butter in sauce pan and add flour, stirring with a wire whisk.
• Add heavy whipping cream, stirring constantly
• When blended and smooth, add wine, garlic and nutmeg. Continue to stir constantly.
• Transfer to lexan and cool to 75 degrees.
• Cover, label, date initial, rotate and refrigerate

Notes:
Cook roux slightly for bout 2 minutes. Dairy products in recipe, do not leave in danger for more than one hour. DO NOT BOIL!! It will break the sauce. Stir constantly after adding the heavy whipping cream to prevent scalding.

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Apple-Strawberry Granita

Instructions:
• Place strawberries in food processor. Pulse to puree.
• Place remaining ingredients in food processor. Pulse to puree.
• Freeze in an ice cream maker, or metal container for a granita like texture.

Notes:
Recipe has fresh wine it, it will not keep. The sorbet will oxidize just like a bottle of wine does after it's opened. Use all the sorbet in the same amount of time you'd consume a just opened bottle of wine.

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Spring Salad with Greens, Pears and Goat Cheese

Ingredients:
6 Cups Mixed Greens
2 Medium Pears - cored and sliced
4 oz. Goat Cheese - crumbled
3 Tablespoons Pine Nuts - toasted
1/2 Cup Red Wine Vinegar
1 Tablespoon Orange Zest - finely grated
1/4 Cup Orange Juice
2 Tablespoons Honey
1 Tablespoon Chopped Garlic
1/3 Cup Olive Oil
Salt and Pepper

Instructions:
• Combine vinegar, orange zest, juice, honey and garlic.
• Mix well.
• Whisk in olive oil until emulsified.
• Season with salt and pepper.
• Place 1 cup of greens on a salad plate.
• Top with slices of pears, goat cheese and pine nuts.
• Drizzle about 4 tablespoons of dressing on each plate.
• Serve immediately.

Notes:
Gorgonzola or blue cheeses also work well in this combination. Serves 6.

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Chilled Blueberry Wine Soup

Ingredients:
1/4 Cup Sugar
1 Tablespoon Cornstarch
1 Cup Carlos Creek Zinfandel
Juice of 1/2 Lime
1 Pint Blueberries
Whipped Cream

Instructions:
• In a medium saucepan, combine cornstarch and sugar.
• Stir in wine, juice and blueberries.
• Cook over medium heat, stirring constantly, until mixture boils.
• Simmer on low heat for 2 minutes.
• Cool slightly.
• Puree in blender until smooth.
• Mix in 1 to 2 cups of whipped cream to taste.
• Serve chilled

Notes:
CAUTION! Hot liquids create steam which will blow the top off the blender. Be sure to securely hold the blender lid down. This soup features Carlos Creek Winery Zinfandel and is wonderful as a first course appetizer or served with a Spring Salad. Serves 6.

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Saucy Salmon with Tomatillo Salsa

Ingredients:
Tomatillo Salsa
4 Tomatillos - chopped
1 Small Pasilla Chile Pepper - diced
3 Shallots - diced
2 Tablespoons Chopped Cilantro
1 Clove Garlic - minced
1 Tablespoon Butter
1 Cup Carlos Creek Chardonnay
Salt and Pepper

Salmon
6 Medium Salmon Steaks
3 Tablespoons Olive Oil
2 Tablespoons Chopped Garlic
1 Teaspoon Dried Oregano
1/4 Cup Italian Parsley - chopped fine
Salt and Pepper

Instructions:
Tomatillo Salsa
• Prepare the tomatillo salsa by heating butter in a sauté pan and adding shallots.
• Cook until tender.
• Add garlic and cook briefly.
• In a blender, combine the shallot and garlic mixture with remaining ingredients and puree.
• Place ingredients in a sauce pan and simmer over medium heat for 20 minutes.

Salmon
• Combine the olive oil, 2 tablespoons chopped garlic and oregano.
• Lightly brush over salmon then season with salt and pepper.
• While the tomatillo Salsa is simmering, grill salmon 3 minutes on each side.
• You can use either cast iron pan or your grill.
• Place one salmon on each plate, spoon sauce over and sprinkle with chopped parsley

Notes:
This main course features the Carlos Creek Winery Chardonnay. Green Tomatillo salsa makes a great accompaniment to salmon with the tangy sauce contrasting perfectly with the rich, buttery fish. Serves 6.

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Dijon Cuvee Pork

Ingredients:
1 Cup Prepared Au Jus or Beef Broth
1 Cup Carlos Creek Cuvee
1/3 Cup Dijon Mustard
Salt & Cracked Pepper to taste
2 lbs. Tenderloins (Silver skin Trimmed and Cubed or sliced to put on skewer)

Instructions:
• In a flat shallow container, place skewered meat and pour over marinade.
• Let refrigerate for at least 4 - 8 hours.
• Grill 5 - 7 minutes, discarding marinade.
• Serve over rice or Herbed Chardonnay Angle Hair Pasta

Notes:
Preptime 15 minutes. Serves 6.

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Herbed Chardonnay Angel Hair Pasta

Ingredients:
1/2 Cup Carlos Creek Chardonnay
1 Tablespoon Pesto
Optional:
1 Tablespoon Chilled Butter
1/4 Cup Fresh Grated Parmesan

Instructions:
• Prepare Angel Hair pasta according to directions. Or you can use whatever pasta you prefer.
• In a non-stick sauté pan, add Chardonnay, pesto and pasta. Toss until combined.
• If desired add butter and freshly grated Parmesan cheese. Gently toss until combined

Notes:
Preptime 15 - 20 minutes. Serves 4

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Tuscan Bread Soup

Ingredients:
2 Tablespoons Olive Oil
2 Large Leeks
1 Large White Onion
6 Green Onions
1 Cup Carlos Creek Riesling
2 - 12.5 oz. Can Tomato (diced in juice)
32 oz. (4 Cups) Chicken Broth
2 Tablespoons Dry Basil (or 1 tbsp. fresh finely diced)
1 Cup Croutons
1/2 Cup Parmesan Cheese

Instructions:
• Put olive oil in a stock pot on high heat.
• Chop white onion
• Slice green onions and leeks lengthwise then horizontally using only white and light green parts.
• Sautee vegetables until soft and translucent.
• Add wine to deglace
• Add chicken broth
• Add tomatoes
• Bring to a boil
• Once the soup is boiling, turn heat down and let simmer 5 - 7 minutes.
• Turn burner off and add basil, croutons and cheese.

Notes:
Preptime 1 hour. Serves 12.

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